Looking for a chicken salad recipe

Mayo, mustard, chopped celery, garlic powder, salt pepper is a good base. Add chopped apple, onion, raisins or dried cranberries. Celery seed and .or fennel seed is a good addition too.

I don't measure I start with a tablespoon of mayo a squirt of mustard and add as needed to get the consistency I like. Then add seasonings until it tastes like I want.

gizzygone said:

I'll start by saying the main reason I bought an MES was because of a recent trip to Nashville... my first meal down there was a phenomenal Smoked Chicken salad that just left me wanting more.

I'm curious: being a complete newbie: does anybody have a chicken salad recipe that they can recommend???

And can anybody share best smoking practices with chicken?

Click to expand...

What was in it? Celery, Onion, Fruit, Mayo based, Vinegar based, Sour Cream based, what Herbs and/or Spices? More detail would be helpful. On the Bird...JJ

Juicy Smoke-tastic Chicken and Turkey

Here is a Brine and Rub that is a Favorite with members of my Family. I like Apple and/or Hickory with Chicken or Turkey. We determine doneness by measuring the Internal Temp (IT) in the thickest part of the Breast and Thigh, 165* and 175*F respectively. For a One Step Smoke with Crispy Skin the birds have to be smoked at a temp of 300-325°F. You can figure about 15 minutes per pound to reach the desired IT. Electric smokers usually only go to 275°F. With these you will be smoking at the most common temp range of 225-275°F. You can figure on about 25 minutes per pound cook time + or - 5 minutes depending what part of the range you choose. Usually the skin will not crisp so if the skin is not Crisp enough when the IT is 145*F in the Breast, put the Bird in a 425*F Oven to finish cooking to 165* and Crisp the Skin...JJ

Families Favorite Brine

1/2C Kosher Salt

2T Paprika

2T Gran. Garlic

2T Gran. Onion

2T Dry Thyme

2T Black Pepper

1C Vinegar (Any)

1-11/2Gal Cold Water to cover Chix

1/2C Brown Sugar, Optional

1T Red Pepper Flake Optional

Mix well and Soak the Bird over night or up to 24 Hours.

Remove the Chix, rinse if desired and pat dry with paper towels.

Place in an open container in the refrigerator overnight or up to 24 hours for the Skin to dry.

This will give a crispier skin when Smokng or Roasting...

Bubba Chix Rub

1/2C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Cayenne

1T Gran. Garlic

1T Gran. Onion

1tsp Black Pepper

1tsp Wht Pepper

1tsp Allspice

1tsp Bell's Poultry Seasoning or Thyme

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

Reduce Cayenne to 1 teaspoon if less heat is desired. Add 1T Kosher Salt if the bird is not Brined.

Mild but Wild Chix Rub

1/4C Raw Sugar

2T Paprika (I use Smoked if I'm just Grilling)

1T Gran. Garlic

1T Gran. Onion

2tsp Bell's Poultry Seasoning or other

1tsp Ground Coriander Seed (2-3tsp Whole seed, fresh ground)

1tsp Black Pepper

1tsp Mustard Powder

1tsp Allspice

1/2tsp Cumin

Optional: 1T Kosher Salt * Leave out if you Brined the Bird!

Mix well. You can put directly on the skin or mix with Butter, Oil or Bacon Grease and rub on and under the Skin.

For a dressing base, consider a 50/50 mix of mayo and plain yogurt. Then go into mustard and whatever else. There are MANY mustards out there, and maybe some of them that are too intense straight might mellow out when cut into that dressing base.

If you're shooting for a dressing that will pour like ranch, bring in some buttermilk and/or sour cream.

Roadside chicken makes great smoked chicken salad:

http://www.smokingmeatforums.com/t/213869/roadside-chicken

Name at least 6 flavors, besides Chicken, that was in it and I could create something for you. There is just not enough info here and the odds that another member, reading this post, was at that club and had that lunch special is slim. Could it be Mediterranean with Balsamic Vinegar, Basil and Garlic? Southwestern with Apple Cider or Wine Vinegar, Cumin and Chilies? North African with Cumin, Coriander, Cinnamon and Spicy Vinegar? There are hundreds of ingredients that could be in there...JJ